Banana Berry Quinoa Muffins

Banana Berry Quinoa Muffins

Cane sugar free, wholemeal

Makes 12-16*

Ingredients

– 1 3/4 cups wholemeal self-raising flour
– 1/2 teaspoon baking powder
– 1/4 cup honey
– 1/2 cup pure maple syrup
– 2 eggs, lightly whisked
– 2 large bananas, mashed
– 3/4 cup natural greek style yoghurt
– 1 cup mixed frozen or fresh berries, chopped
– 1 cup cooked quinoa**

Method

1. Cook quinoa to packet directions
2. Pre-heat oven to 160 degreed celcius fanforced
3. Line 1-2 muffin tray/s with paper cases and spray lightly with olive oil cooking spray
4. Sift flour and baking powder into a large bowl (add husks of flour back in) and mix to combine
5. In a medium bowl whisk together honey, maple syrup, eggs, bananas and greek yoghurt
6. Make a well in the centre of dry ingredients and pour in the wet, fold ingredients together until just combined
7. Fold berries and quinoa through mixture
8. Spoon mixture into paper cases until 2/3 full
9. Bake for 30-35 minutes or until golden on top and springing back when pressed lightly in the centre
10. Cool on wire rack

*Number of muffins made will depend on the size of your muffin tray
**Cook quinoa before measuring. I make one cup (measured dry) and use the left overs for salads.

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